Singapore Mei Fun
星洲炒米·(xīngzhōu chǎomǐ)
Noodles & Rice
Despite the name, this glorious, curry-stained tangle of noodles has absolutely nothing to do with Singapore. It’s a pure product of mid-century Hong Kong diners and the American takeout joints that followed, a beautiful collision of Cantonese wok technique and British-imported Indian spices. The secret to recreating that unmistakable, vibrant yellow delivery joint magic at home comes down to two things: never boiling your rice noodles, and frying the curry powder directly in the hot oil until it sings.
Before you start
Submerge the rice vermicelli in hot, but not boiling, water for exactly three minutes.
Drain them immediately, rinse with cold water to stop the cooking, and snip the pile twice with kitchen scissors so they don't clump in the wok.
Toss the shrimp with the cornstarch, salt, and Shaoxing wine in a small bowl.
Massage it in until evenly coated. This microscopic slurry is the takeout secret for unnaturally tender, snapping shrimp.
Ingredients
- raw medium shrimp8 oz
- cornstarch1/2 tsp
- kosher salt1/2 tsp
- Shaoxing wine1 tsp
- Char Siu or thick-cut deli ham4 oz
- large eggs2 large
- thin rice vermicelli7 oz
- yellow onion1 small
- red bell pepper1/2 med
- Napa or green cabbage2 cup
- scallions2 med
- garlic3 med
- neutral cooking oil3 tbsp
- yellow curry powder1 1/2 tbsp
- sugar1/2 tsp
- soy sauce1 tbsp
- oyster sauce1 tbsp
- toasted sesame oil1 tsp
- water2 tbsp
Method
- 01
Heat your widest skillet or wok over medium-high heat, add a tablespoon of oil, and flash-fry the eggs for thirty seconds until just set.
Break them up with your spatula and get them out of the pan onto a clean plate.
- 02
In the same pan, blister the velveted shrimp and pork for sixty seconds until the shrimp just turn pink.
Pull the meat out and set it aside with the eggs so nothing overcooks.
- 03
Add another tablespoon of oil and aggressively stir-fry the onion, bell pepper, and cabbage for two minutes.
Let them grab a little charred color, then push them to the perimeter of the pan to clear a hot spot in the center.
- 04
Pour the final tablespoon of oil into the cleared center, drop in the garlic and curry powder, and fry it directly in the fat for twenty seconds.
Frying the spices eliminates that raw, powdery grit and creates a brilliant golden paste that will coat every single noodle.
- 05
Introduce the snipped noodles, soy sauce, oyster sauce, sugar, sesame oil, and water to the wok.
Grab two forks and toss constantly until the water steams off and the noodles drink up the golden oil.
- 06
Throw the eggs, shrimp, pork, and scallions back into the pan for a final thirty seconds.
Give it one last vigorous toss to heat everything through and serve it immediately.
Notes
Don't overthink the curry powder.
Standard American supermarket yellow curry powder—heavy on turmeric and coriander—is exactly what you need to replicate the delivery joint flavor profile.
If you don't have a wok, use your absolute widest skillet.
Overcrowding a standard pan will cause the cabbage and noodles to boil in their own juices, resulting in a soggy mess rather than a dry, distinct stir-fry.